It's fall and the pumpkins are out in force. So I went to Stumble Upon to find something seasonal to serve at my upcoming dinner party. It didn't take long to discover this magical dish that combines the flavor of fall with the popularity of Risotto. I'm not sure how it will turn out, but the blend of pumpkin and coconut just sounds so delicious! And Risotto has to be one of the easiest dishes to make, so it should be a fun and festive evening.

Spiced Pumpkin Coconut Risotto

Ingredients:

1 sugar pumpkin*


1 tablespoon olive oil, plus extra for roasting


1 tablespoon butter


1/2 cup finely diced onion


1 teaspoon grated ginger


1/2 teaspoon cumin


1/2 teaspoon coriander


Pinch of cinnamon


2 sage leaves, finely chopped


1/2 teaspoon red curry paste


Kosher salt and freshly ground black pepper


1 cup Arborio rice


1/2 cup white wine


4-5 cups chicken stock


1/4 cup light coconut milk


Squeeze of lime juice, optional

Directions:

Preheat the oven to 375 F. Line a baking sheet with foil. Slice pumpkin in half, remove seeds and strings, and drizzle open sides with a little olive oil. Place face down on baking sheet and roast for about 40 minutes, or until the pumpkin is fork tender. Scoop the pumpkin out and set aside.

In a deep sided sauté pan over medium low heat, heat the olive oil and melt the butter. Add the onions and ginger and cook gently, until translucent. Add the rice and stir, allowing the butter and oil to coat the grains until they glisten. Add the pumpkin and the spices, stirring well. Gently pour in wine and cook, stirring periodically.

When the wine is absorbed, add a cup of the chicken stock, and continue incorporating the stock until the rice is fully cooked and the stock is all used, about 30 minutes. Stir in the coconut milk and season to taste with salt and pepper. If you like, give it a light squeeze of lime juice before serving.

Serves 4

Original post by Kitchen Confidante